Bring the wine to the boil along with the sugar, lemon zest, cinnamon stick, star anise and clove. Add the pears, cover and simmer over a low heat for approx. 20 mins. until soft. Turn the pears occasionally so that they are covered with the liquid on a regular basis, leave to cool in the liquid. Remove the spices, reduce the liquid to a syrupy consistency, leave to cool.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Plate up the pears and ice cream, drizzle with chocolate sauce and a little syrup.